Probiotics: mechanism of action, health benefits and their application in food industries

• Anam Latif,
• Aamir Shehzad,
• Sobia Niazi,
• Asna Zahid,
• Waqas Ashraf,
• Muhammad Waheed Iqbal,
• Abdur Rehman,
• Tahreem Riaz,
• Rana Muhammad Aadil,
• Imran Mahmood Khan,
• Fatih Özogul,
• Fatih Özogul,
• João Miguel Rocha,
• João Miguel Rocha,
• João Miguel Rocha,
• Tuba Esatbeyoglu,
• Sameh A. Korma,
• Sameh A. Korma

Affiliations

Anam Latif

Department of Human Nutrition and Dietetics, School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistan

Aamir Shehzad

UniLaSalle, Univ. Artois, ULR7519 - Transformations & Agro-resources, Normandie Université, Mont-Saint-Aignan, France

Sobia Niazi

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China

Asna Zahid

National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan

Waqas Ashraf

School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China

Muhammad Waheed Iqbal

School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China

Abdur Rehman

School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China

Tahreem Riaz

School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China

Rana Muhammad Aadil

National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan

Imran Mahmood Khan

College of Food and Biological Engineering, Jimei University, Xiamen, China

Fatih Özogul

Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Türkiye

Fatih Özogul

Biotechnology Research and Application Center, Cukurova University, Adana, Türkiye

João Miguel Rocha

0CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal

João Miguel Rocha

1LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Porto, Portugal

João Miguel Rocha

2ALiCE—Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Porto, Portugal

Tuba Esatbeyoglu

3Department of Food Development and Food Quality, Institute of Food Science and Human Nutrition, Gottfried Wilhelm Leibniz University Hannover, Hannover, Germany

Sameh A. Korma

4Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, Egypt

Sameh A. Korma

5School of Food Science and Engineering, South China University of Technology, Guangzhou, China